The Bacon & Egg Salad Recipe is a timeless classic that feels like a warm hug on a plate. It’s perfect for breakfast, brunch, or even a quick lunch when you want something both comforting and satisfying. I love how simple ingredients come together to create a creamy, savory salad that’s versatile and quick to whip up any day of the week.

Bacon & Egg Salad Recipe - Recipe Image — Bacon & Egg Salad, Bacon & Egg Salad Recipe, Easy Bacon Egg Salad, Comforting Breakfast Salad, Savory Egg Salad

Jump to:

In the Kitchen
Ingredients at a Glance
How to Make Bacon & Egg Salad Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

🥄

In the Kitchen

This Bacon & Egg Salad Recipe is one of those reliable dishes I return to when I want something fast but packed with flavor. It’s creamy and crisp at the same time, combining the smoky crunch of bacon with the mild richness of hard-boiled eggs, all brought together with a tangy, smooth dressing.

Juicy and Tender Every Time: Cooking eggs just right ensures they’re firm but not rubbery, giving you a perfect texture that blends beautifully in the salad.
Golden, Satisfying Finish: Crisping bacon to the ideal snap enhances each bite with that irresistible smoky flavor that lingers.
Simple Ingredients, Big Impact: With just a handful of staples like mayo and mustard, you get a creamy dressing that’s more than the sum of its parts.
Weeknight to Weekend Ready: Whether it’s a quick lunch or a brunch spread, this salad fits nicely on toast or even as a filling for sandwiches.

Ingredients at a Glance

Choosing the right ingredients really makes a difference in your Bacon & Egg Salad Recipe. Opt for fresh eggs and good-quality bacon to bring out the best flavors — it’s worth the effort for such a simple dish.

Eggs: Fresh and preferably organic for a rich yolk and firm whites that hold shape when sliced.
Bacon: Thick-cut bacon crisps up beautifully and adds that smoky crunch.
Mayonnaise: Use a good-quality mayo for a creamy texture; it’s the base of your dressing.
Mustard: A teaspoon of Dijon or yellow mustard adds a nice tang and depth.
Parsley: Fresh parsley lends a pop of color and a mild herbal note.
Salt & Black Pepper: Season to taste to balance the richness and brighten the flavors.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Bacon & Egg Salad Recipe

Step 1 — Perfectly Hard Boil Your Eggs

Start by bringing a pot of water to a rolling boil, then gently lower in your eggs. Let them cook for 8 minutes — this timing yields perfectly cooked yolks that are creamy but not chalky. Once done, transfer the eggs to cold water right away to stop cooking and make peeling easier. You’ll notice the whites set nicely without any green rings around the yolks, a sign of precise timing.

Step 2 — Crispy Bacon Brings That Smoky Crunch

While the eggs simmer, cook your bacon slices. I prefer pan-frying over high heat to render the fat slowly, turning once until the strips are golden and crispy. Drain on paper towels to soak up excess grease, then chop into small, bite-sized pieces. That smoky crunch is going to elevate every spoonful of this salad.

Step 3 — Slice and Layer Flavors

Peel your cooled eggs and slice them evenly. For a little fun texture, slice the egg lengthwise, then turn a quarter turn and slice again to create neat cubes. Place these in a bowl where you’ll build your salad.

Step 4 — Mix Your Creamy Dressing

Add mayonnaise and mustard directly to the bowl with your sliced eggs. Season with salt and freshly cracked black pepper, then fold everything together gently. A light hand here keeps the eggs from turning mushy but ensures each bite is creamy and flavorful.

Step 5 — Fold in Bacon and Parsley

Finally, stir in the crispy bacon pieces along with a handful of chopped parsley. The parsley adds brightness and color, cutting through the richness with its fresh, herbal note. Mix gently until everything is evenly combined, then it’s ready to serve!

📋

Things to Remember

From my experience, little details like timing the egg boil perfectly and crisping bacon just right make all the difference. This Bacon & Egg Salad Recipe shines when you balance the creaminess and crunch without overpowering the natural flavors.

Doneness Cue: The yolks should be fully set but creamy, not chalky or crumbly.
Temperature Trick: Cool the eggs in ice water right after boiling to loosen shells and stop cooking.
Make-Ahead Move: You can prep the eggs and bacon up to a day ahead, storing them separately for best texture.
Common Pitfall: Avoid overmixing the salad which can turn it mushy; gentle folding keeps it light.

Ways to Serve It

Finishing Touches

I love serving this Bacon & Egg Salad Recipe on toasted rustic bread — the crunch contrasts so nicely with the creamy salad. A sprinkle of freshly cracked black pepper or an extra pinch of parsley right before serving adds that perfect touch. Sometimes I add a dash of hot sauce if I want a little kick.

Plays Well With

This salad pairs wonderfully with crisp green salads or pickled vegetables to balance richness. Fresh slices of tomato or cucumber bring extra juiciness and freshness, while a side of roasted potatoes makes the meal more substantial.

Simple Plating Upgrades

On busy mornings, I keep it simple on toast, but if guests are over, try serving the salad in little lettuce cups for a pretty and portable option. Garnish with microgreens or radish slices to add color and a bit of peppery crunch without extra fuss.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store your Bacon & Egg Salad Recipe in an airtight container in the fridge for up to 2 days. Because of the mayo, it’s best enjoyed fresh, as the salad can start to lose its texture after a day. The bacon will stay crispier if stored separately and added just before serving.

Freezing Tips

This salad doesn’t freeze well because mayonnaise and eggs change texture when frozen. I wouldn’t recommend freezing, but you can freeze the cooked bacon alone for longer storage and add it fresh after thawing.

Reheating Bacon & Egg Salad Recipe Without Drying Out

Since this salad is best served cold or at room temperature, I don’t usually reheat it. If you want a warm option, serve the salad cold on warm toast or warm the bacon separately. That keeps the creaminess fresh without drying anything out.

Frequently Asked Questions

Can I use turkey bacon instead of regular bacon?

Absolutely! Turkey bacon works well in this recipe. It’s leaner but still adds a nice smoky flavor and crunch when cooked properly.

How do I know when the eggs are perfectly boiled for this salad?

Timing is key; 8 minutes in boiling water is my go-to for firm whites and creamy yolks. Immediately cooling them in ice water helps stop cooking and makes peeling easier.

Can I add other herbs besides parsley?

Yes! Dill, chives, or tarragon are great alternatives that bring a fresh twist to the salad’s flavor profile.

Is this Bacon & Egg Salad Recipe suitable for meal prep?

It’s perfect for meal prep if you keep eggs and bacon separate until serving to maintain texture. The added mayo can make it a bit delicate over time, so enjoy within a couple of days.

Final Thoughts

This Bacon & Egg Salad Recipe is one of those simple pleasures that’s easy to make but feels special every time. Whether you’re making a quick breakfast or an easy lunch, it brings together familiar flavors with a comforting creaminess and smoky crunch you can’t help but enjoy. I hope you find it as satisfying and straightforward as I do — it’s truly a recipe worth keeping in your kitchen rotation.

Full Printable Recipe